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Kohlrabi has a unique crisp, fresh taste when raw, but can get lost in a crowd of other flavours, tending to offer more texture than taste. Turning kohlrabi into a pickle with a few aromatics lends it a sharper edge and is a good way to use up the whole piece in one go. It also extends the shelf life. At its most basic, the pickling liquid can be made with just the water, vinegar, honey, and salt – so vary the herbs and spices as you like.